Steps

1. Crack 3 Eggs into a bowl, add 1 tbsp Mayonnaise, and whisk together.
   🕒 00:50
2. Rinse 1 bag (200g) Bean Sprouts under water and drain.
   🕒 01:02
3. In a separate bowl, combine 150ml Water, 1 tbsp Soy Sauce, 1 tsp Sugar, 1 tsp Chicken Bouillon Powder, 2 tsp Potato Starch, and 2 tsp Sesame Oil. Mix well to create the sauce.
   🕒 01:08
4. Heat oil in a frying pan over medium heat.
   🕒 01:27
5. Pour the whisked eggs into the heated pan. Push the cooked edges towards the center and pour in the uncooked egg into the empty spaces, cooking until semi-scrambled.
   🕒 01:38
6. Transfer the semi-scrambled eggs to a bowl.
   🕒 01:58
7. In the same pan, add 100g Ground Pork and stir-fry until it changes color.
   🕒 02:05
8. Once the pork is cooked, add the drained Bean Sprouts and stir-fry together.
   🕒 02:17
9. Season with a pinch of Salt and stir-fry briefly.
   🕒 02:22
10. Stir the prepared sauce again and pour it into the pan.
    🕒 02:32
11. Stir everything together and cook until thickened and the Bean Sprouts are tender.
    🕒 02:44
12. Once the Bean Sprouts are tender and the mixture has thickened, turn off the heat.
    🕒 03:06
13. Return the semi-scrambled eggs to the pan and gently break them up, mixing them into the rest of the ingredients. **This is the key!** By cooking and removing the eggs beforehand, they remain beautifully soft and creamy. Breaking them up slightly makes them more satisfying to eat.
    🕒 03:12
14. Transfer to a serving plate.
    🕒 03:33
15. Garnish with Chopped Scallions as desired, and enjoy!
    🕒 03:44